recipe notes: This is easily doubled or tripled. I love the itty-bitty small yellow potatoes but any will work here, just be sure that if you’re cutting up bigger ones that they’re uniform sizes. As mentioned above, they’re great hot from the oven and equally delicious the next day, cold from the fridge (or a lunchbox), for lunch.

2. Roast in single layer on sheet pan for 40-45 minutes or until soft and browned, tossing halfway through if they appear to be cooking unevenly. When done they should be easily pierced by a fork or knife.

There hasn’t been much happening in my kitchen recently. There has been a lot of traveling and interviewing, some speech writing and attending of fundraisers, much bookmarking of recipes to try and a very lonely kitchen calling my name. There was, however, one thing that did come out of my kitchen this week that needs to be shared.

Whenever we go out for breakfast, I tend to order something on the sweeter side like pancakes, or french toast, or crepes. However, there are many times when I’ll order something like an omelet just so that I can get the home fries that come with it.

Until about a year ago, I had to wait until I went out to eat to get these crispy on the outside, soft on the inside, salty little potatoes. Every attempt I previously made at home had turned into a messy pile of potatoes, crispy in some parts but mostly all stuck to each other and mushy in the middle. Then, I read Deb’s post.

And now, whenever I want home fries, I don’t go anywhere. Topped with an over-easy egg and plenty of ketchup on the side, served alongside a tall glass of orange juice, a cup of coffee and whole wheat toast, you’ll think you went to a diner. But instead, you’ll be sitting at your own dining room table, browsing your favorite cooking blogs, still in your pajamas (or perhaps your cycling clothes from an early morning spinning class). And it will be just as delicious as your favorite diner, and maybe even better.

1 large, or 2 medium potatoes
butter (I try to keep it to 1T total, but use what you need)
1/2 onion, finely chopped
salt and pepper to taste
chopped scallions**

1. Arrange potatoes in large microwave-safe bowl, top with about 1/4 tablespoon butter, and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking.

2. Meanwhile, melt 1/4 tablespoon butter in large regular or nonstick skillet over medium heat. Add onion and cook until softened and golden brown, about 6 minutes. Transfer to small bowl.

3. Melt remaining butter in now-empty skillet over medium heat. Add potatoes and pack down with spatula. Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty and golden on all sides, 9 to 12 minutes. Stir in onion, seasonings of your choice and salt and pepper to taste.

Notes:
*I made this for just me, but you can easily make these for many people. See Deb’s recipe for larger serving size.
**I used scallions for these because that’s what I had on hand. Chives would be great. Deb recommends garlic powder and Spanish paprika which would be great, as well.